Creamy Basque Vegetable Soup – Recipe. This soothing soup is from the colorful Basque region of Spain. The recipe gets its rich, creamy texture from pureeing the ingredients, not from dairy or fat. Fresh young spinach and leeks give it lots of mineral nutrition, and the preparation is simplicity itself. 4 medium potatoes, cut into chunks 2 leeks, both white and pale green parts, cut into 4 or 5 pieces, crosswise 2 medium carrots, cut into chunks 1 bunch spinach 6 cups water 3 tablespoons olive oil Salt Croutons for garnish (optional) 1. In a large saucepan or stockpot, combine the potatoes, leeks, carrots, and spinach with the water and bring the contents to a boil over high heat.
Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender. 2. Serves 6. Adapted from The Basque Table by Teresa Barrenechea (Harvard Common Press, 1998).
Veggie Soup. Creamy. Chili. Olives for Dinner: Vegan French Onion Soup. The other day, I watched the Food Network's Melissa d'Arabian prepare French Onion Soup on Ten Dollar Dinners. It looked so hearty and elegant, yet really simple. It inspired me to try it out, so I put on my vegan thinking cap and came up with this version. I really love onions, but have never caramelized an entire pot of them. It was definitely worth the hour-and-a-half wait to do this, because the taste was absolutely amazing: this was one rich, sweet and smoky soup. INGREDIENTS 3 large Vidalia onions 5 TB Earth Balance salt 1 TB flour 1/2 cup sherry 4 cups homemade vegetable stock 1 Not-Beef bouillon cube 5 springs of fresh thyme, tied with baker's twine 2 bay leaves sliced baguette pieces, toastedDaiya shreds, mozzarella-style METHOD Start by slicing the ends off of the onions and peeling them.
In a large dutch oven, melt the Earth Balance over medium-low heat. Uncover, stir and sprinkle with a little more salt. Sprinkle the onion with flour and stir well for about a minute. Olives for Dinner: White Bean and Mushroom Soup with Dill-Pepper Dumplings. The other day, I was craving soup and dumplings, but didn't want to use tofu or some kind of faux chicken product as the protein. So I dug through my pantry and landed upon some cannellini beans that I decided would probably taste good in the soup and added in some leftover mushrooms from my refrigerator. These two things ended up tasting really good together, and were perfectly complimented by dill and fresh thyme. To make the dumplings, I used Bisquick (I love Bisquick) and added fresh dill and cracked black pepper.
These dumplings were light and fluffy and melted into the soup, creating a dish that's warm and cozy and perfect to tuck into at the end of a chilly day. 2-3 TB fresh dill, choppedseveral dashes of fresh cracked pepper2 cups Bisquickmellow miso, to serve METHODHeat the olive oil in a dutch oven over medium heat. Sprinkle the onions with the garlic and mushrooms and saute for 4-5 minutes, then add in the fresh thyme and dried dill and stir to combine. Emeril's Tuscan Bean Soup" Cozy Butternut Soup with Sage Croutons. Hurray! The weather has finally turned cool and drizzly, and I can‘t wait to make this simple, nutrient-rich autumn soup, cozy as a cuddle in a soft armchair.
No worries about putting on extra autumn pounds if we indulge, either, because this creamy recipe may taste sinfully rich, but it’s dairy-free and contains only healthy fats. I sometimes add a chopped apple to the soup for extra sweetness, and my family likes it served with crispy sage croutons or roasted pumpkin seeds (recipes included) to give a tempting crunch. This is the soup to celebrate the autumn season, as brilliantly orange in color as the turning leaves and filled with the comforting beta-carotene antioxidants our bodies crave this time of year. 1. Heat the oil in a large heavy-bottomed soup pot and add onion. Cook, stirring occasionally, for about 5 minutes, until onion is softened and translucent. 2. 3. 4.
Serves 4 to 6. Sage Croutons In a large heavy-bottomed skillet, heat the olive oil over medium-high heat. Black Bean Soup. Although I'm sad summer is coming to an end, I do look forward to making homemade soups and stews. Black bean soup is a very hearty soup, super high in fiber, and so inexpensive to make.
It's perfect topped with low fat sour cream and fresh chopped herbs such as chives, cilantro or scallions. Cooking the vegetables on the side, and adding it to the soup rather than cooking them all together, really adds to the flavor of this soup. If you are on Weight Watchers, soups are such a great low point, low fat meal option. I've been getting a lot of requests for freezer meals so I've added a label to the recipes on my site that I think would freeze well, you can find them under Freezer Friendly Recipes in the right column.
Black Bean Soup Gina's Weight Watcher Recipes Servings: 8 • Serving Size: about 1-1/2 cups • Old Points: 4 pts • Points+: 5 ptsCalories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g Ingredients: For the beans: For the soup: Directions: Greek Spinach Soup with Orzo – Recipe. This is a lively, lemony soup that comes together quickly, and makes a delightful supper for a warm Spring evening, served with pita bread. When it comes to immune-enhancing nutrition, lutein-rich spinach hits the jackpot. According to Lisa Turner, author of “Meals that Heal”, a half cup of cooked spinach a day cuts the risk of lung cancer in half, even among smokers. Spinach also lowers cholesterol levels, reduces the risk of macular degeneration and protects overall eye health. Popeye was right! 1 ½ tablespoons olive oil 1 cup chopped onion or sliced leek 1 large red bell pepper, diced 2-3 garlic cloves, minced ¾ cup orzo (rice-shaped pasta) 5 cups vegetable stock, or water with 1 bouillon cube 1 14-ounce can diced tomatoes, with their juice 6 to 6 ounces fresh spinach, washed, stemmed, and chopped ¼ cup chopped fresh parsley or dill, or a combination, or more to taste Juice of 1 lemon Lemon-pepper and salt to taste 1. 2. 3. 4.
Serves 6-8. Split Pea and Cabbage Soup: So Good My 4 Year Old Eats It. Brrrr…we have been having our share of snow, wind and all-around cold weather here in New England. And my motto is, ‘When it get colds, make a hearty soup.’ My other motive in making a hearty soup is to fill this family up with nutrients, and by golly, if I simply announced that we were eating cabbage and dried peas for dinner, we would all be turned off. Therefore, my approach was to make a tasty yet fibrous meal to warm our bodies and souls… Ingredients: 1 cup dried split green peas (you can use yellow if you prefer) 7 cups of water 2 Tablespoons vegetable or olive oil 1/2 sweet onion 2 cloves garlic, chopped 2 stalks celery, chopped 1 carrots, chopped 4 cups low sodium chicken broth 2 russet potatoes, roughly chopped salt and ground pepper 1/2 head cabbage (green, red or savoy) chopped into bite-sized pieces (about 7 cups) Directions 1.
Pour peas and seven cups of water into a large pot and bring to a boil. Cook for about 20 minutes. 2. 3. 4. 5. Vegan Red Lentil Soup. I’ve been hooked on sippable soups this winter – filling your mug with soup rather than coffee or tea is a great opportunity to boost essential nutrients while curbing caffeine intake. Lentil soup is one of my favorites, and easy to make using dry red lentils, which are split in half and so cook quickly without the need for pre-soaking. You could use any kind of stock for this soup, but using a vegetable or onion broth will keep it vegan. This soup is easy to make in large batches and freeze, so you can take individual containers with you for lunch or have dinner ready to go in next to no time. To make a more substantial meal, serve it over a scoop of brown rice or quinoa.
Spinach Tomato Orzo Soup. By Kelsey Banfield | One of my favorite fall meals is warm soup. There is something so comforting and snuggly about sipping a warming bowl of soup while the temperatures drop outside. I often making big batches of soup at a time and freeze half of it for later. That guarantees I’ll have warm soup even on days when there is little time to cook. Since soup is one of our main dishes during the colder months I try to keep it on the lighter side. Heavy, creamy soups are good and all, but those are best kept for treats once in a while. Here are some my favorite everyday skinny fall soups; I hope you like them, too! Nggallery id=’119736′ 25 Skinny Fall Soups If like to make soups in the fall click through for these delicious lower calorie recipes that are perfect for any family meal! Dairy-Free Carrot Ginger Soup Real Chicken & Stars Soup Who doesn't love delicious chicken soup? Photo: Brooke McLay. Garden Basil Pesto Soup. Vegetable soups are something I always enjoyed with my mom growing up.
My Dad on the other hand, was much more of a meat and potatoes kind of guy. On the night of the week he wanted a steak, my mom and I took the opportunity to have a very healthy or vegetarian meal like this one. I love to make vegetable soups now because you can add pretty much anything you want from leftovers to fresh or frozen vegetables. And did I mention, they are a great way to lose weight? Be sure to check out these other winter soups on Babble too. Garden Basil Pesto SoupIngredients1 – 28 oz can diced tomatoes 3 zucchini, diced 1 large onion, diced 1 large green bell pepper, diced 4 stalks celery, diced 4 carrots, diced small 1/4 cup basil pesto, or a small jar 1 large bunch of fresh Kale, chopped olive oil 2 quarts, or enough to cover all vegetables, vegetable or chicken stock salt and pepper to taste 1 small can tomato pasteMethod1.
Easy Udon Noodle Miso Soup: 15-Minute Meal. I was out the door at 7:00 a.m. this morning to visit the doctor, and by the time I got home, groceries in tow, it was after 12:00 p.m. I had emails to respond to, cupcakes and cookies to bake and 5 hungry kids to feed, all before 5:00 p.m. when I needed to have dinner ready to go and myself out the door.
With no time to think, much less spend even 30 minutes preparing lunch, I started water and broth heating on the stove. A few handfuls of spinach and mushrooms sliced as thin as possible and it was nearly time for lunch. The perfect meal when you’re just out of time, this udon noodle miso soup comes together in a flash and makes a warm and comforting light meal. Quick Udon Noodle Miso Soup 1 cup water 3 cups chicken or vegetable stock 1/2 cup mushrooms, thinly sliced 2 cups baby spinach leaves or baby bok choy 12 ounces fresh udon noodles, cooked according to package directions and drained 5 scallions, diced 2 tablespoons white miso paste Makes 4 servings.